100+ Ways To Eat Pierogi

Our list of "how to eat pierogi" has reached over 100 and growing! With the help of so many people, our list of a 100 different ways to prepare pierogi is enjoyed worldwide, so you never run out of pierogi recipes. Check out the variety of pierogi toppings, pierogi sauces, and countless pierogi recipes including pierogi appetizers, pierogi casseroles, and pierogi dinner dishes the whole family can enjoy. Post your pierogi recipe below. Let's keep this pierogi list going! Also, learn how we make our pierogi here, or buy pierogi online.

My grandmother in McAdoo, PA: population 1000, used to make breakfast pierogi stuffed with dried prunes (not a big fan of those). Being a California boy, from the Valley of the Heart's Delite, I mixed it up a bit and substituted in fresh strawberries and apricots. Sauté in sweet butter. Top with a dust of powdered sugar, whipped cream, and crushed walnuts. You will never want bacon and eggs again. (From Nick Stefanisko)

Boil pierogi, then top with a mixture of soy sauce and cream. (From Dion McIntyre)

I love to mix seafood with my pierogi. Mussels with butter garlic sauce sautéed with pre boiled pierogi along with shrimp. I prefer to add a little white wine and the more butter the better. Extra garlic and old bay seasoning works well. (From Mark Martinez)

Boil and then fry pierogi, then sprinkle vinegar and salt on top and dip in sour cream. (From Andy)

My grandmother mixed her cooked pierogi's with approx 3 tbs of browned butter and one can of evaporated milk. This sauce sounds yucky, but we are 3 generations into this recipe and it is awesome. (Marlene)

Cut up pork chops into small chunks and fry them with the onions until the onions were soft. Boil the pierogies for 3-5 mins. Layer pork chops, onions, one can of cream of chicken soup, pierogi, and grated cheese in a dish and bake for 40-45 mins until cheese melts through and you get a nice brown color on top. If your top doesn't brown you can put it on broil for few mins. This is delicious. (Rae Knight)

Boil frozen pierogi and remove with a slotted spoon. Sauté butter in pan, add pierogi, then sprinkle onion powder on each side until they brown. Serve with sour cream. (Karen Sutton)

Pierogie topped with brown sugar! So delicious! When I don't have time to boil them, I pan fry them with oil and then top with brown sugar. So good and very easy. I'm currently eating the potato and onion ones. Mmmm. (Peter)

I love pierogies with just salsa and sour cream! (Annette Eichler)

With Russian, Polish and German grandparents, the only accepted way to eat pierogi was to sauté them in butter and brown sugar. (MJ Ehle)

Our family's tradition at Wigilia is to pour BURNT butter over our pierogis. We look forward to indulging in the pierogi this way ever year! (Lynn Berti)

After cooking pierogi in boiling water till they float to the top, drain. In fry pan melt several tablespoons of butter. Add 1/4 cup or more crushed cracker crumbs or bread crumbs, then add pierogi to be coated. Yum, yum. (Lucille Hogan)

How about pierogi stuffed with plums, strawberries, or blueberries dusted with a little bit of confection surgar or sweet cream, mixed with cinnamon, a pinch of nutmeg and sugar:-) Mniam...a lovely childhood desert.

In a 9 x 13 dish mix cut up smoked sausage and frozen pierogies and 1 (26oz) jar of alfredo sauce and bake on 400 degees for 30 to 45 minutes. This tastes amazing and it even more awesome over rice. It fills the heart and warms the soul. Good eats for any weather but especially cold days. I added a little bit of fresh garlic in the casserole and it was amazing. After I pulled the dish out I sprinkled a little pinch of salt and pepper and voila:-) enjoy

boil them for a bit if previously frozen. (I normally stock pile). poke a hole or 2 into each pierogi then toss them in the deep fryer until golden brown. remove from oil. let cool for a bit. Place pierogies on to a cookie sheet/ baking tray and cover with copious amounts of cheese (I'm fond of old cheddar) spice as desired (I generally go with paprika, nutmeg, curry and cayenne pepper). stick the whole mess under a broiler. Once bubbling to your liking enjoy just my way of twisting a standard.

Boiled meat pierogi served with mustard and white wine vinegar tip: best way to eat it is smear mustard on plate with your fork and drizzle vinegar over to taste... we like dipping ours into a pretty much equal parts each!

Boiled, while boiling heat skillet... add choice fat (butter, Earth Balance, sunflower oil, or light Olive oil..etc), toss in some yellow or vidalia onion, can also add any of the following cut up fresh jalapeno,red bell pepper...etc. as the perogi heat through remove from water and toss in the fry pan...sautee til nice and golden (on occasion I will carmalize the onion with brown sugar) then serve up with a horse radish sour cream sauce. Scrumptious

My heritage is German: Cook Pierogi per your preferred method and then dress them with your favorite hot German Potato salad dressing (i.e. crumbled crisp bacon, bacon grease, vinegar, sugar, salt, pepper, fresh parsley). I cook a lot of large meals for our parish which has many Polish members. I tell them I'm giving my German and Danish versions along with traditional Polish recipes. I usually serve with Kielbasa and Kapusta. My Kapusta - drain the sauerkraut and rinse, replace the sauerkraut juice with apple juice, sauteed onions, diced apple, and Caraway seeds - bake until diced apple is soft. My wife is Italian. After reading these different styles of serving Pierogi I may try the family spaghetti sauce with Italian Sausage. Sort of like an over sized Ravioli or Gnochi.

Ran outta sour cream so I'm actually just dipping them in a sotra sweet and sour / plum sauce mix , not bad :) And a few days ago I tried for the first time dessert perogies! They were filled with a delicious cherry sauce, but I'm sure you can get other kinds, and covered with sour cream :) Lastly, my Ukrainian family often makes the traditional potato ones pan tossed in onions and bacon with sour cream!

Boil water with sea salt. Place 10 frozen perogi's in the pot for 7 minutes. get a medium skillet and heat up canola oil on medium heat, take perogi's out of the pot place them on the skillet, while cooking add sea salt, garlic plus seasoning, cajun, and last but not least a touch of cinnamon, adding pepper is optional.

Saute pierogies in butter of course, along with onion, diced pepper (green, red & yellow kept in the freezer that go with all my fried potatoes)& sausage of some sort. Instead of sour cream I have substituted with cottage cheese. All this goes into a hot cast iron skillet naturally, except for the cottage cheese. I will have beets with them as well. My family does not dig this meal as much as I do.

I made Lime Chilli Chicken, real simple just brown some chicken (a handful of diced chicken breast) with the zest of one lime, add chopped chilli (i used 3-4 birdseye's) without the seeds, and juice of whole lime, add a teaspoon of sugar. Cook for 20 minutes, cool and fill pierogi's. boil and enjoy with cold beer and salad :)